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1.1 HOTEL DEFINITION AND CONCEPT - Introduction
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2.1 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Catering Industry
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2.2 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Departmental Organisation and Staffing
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2.3 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Ancilliary departments
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2.4 F&B DEPARTMENT - OUTLETS AND ORGANISATION - Kitchen Stewarding
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3.1 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - F&B Service Equipment
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3.2 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Preparation of Service
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3.3 F&B EQUIPMENTS , SERVICE PREPARATION AND FRENCH CLASSICAL MENU - Types of Menu and French Classical Menu
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4.1 TYPE OF SERVICES, BREAKFAST AND MEALS - Type of Services
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4.2 TYPE OF SERVICES, BREAKFAST AND MEALS - Breakfast and other Meals
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5.1 BEVERAGE AND BAR OPERATIONS - Non-Alcoholic Beverages
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5.2 BEVERAGE AND BAR OPERATIONS - Alcoholic Beverage
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5.3 BEVERAGE AND BAR OPERATIONS - Wines
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5.4 BEVERAGE AND BAR OPERATIONS - Beer
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5.5 BEVERAGE AND BAR OPERATIONS - Spirits
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5.6 BEVERAGE AND BAR OPERATIONS - Apertifis
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5.7 BEVERAGE AND BAR OPERATIONS - Liqueurs
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5.8 BEVERAGE AND BAR OPERATIONS - Cocktails
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5.9 BEVERAGE AND BAR OPERATIONS - Bar
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5.4 Beer
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1.
Beer is a fermented beverage most often made from malted barley, _______, yeast and water, and is carbonated in almost all case
3.
The rise of ______ beer culture has also contributed to the trend of socializing, thereby augmenting the demand for beer
4.
Ales are brewed using yeast that tends to flocculate or gather toward the _____ of the fermentation tank during the brewing process.
5.
Pilsner and Bock are examples of
6.
The most widely known wheat beer is _________, a refreshing style from Germany that's popular around the world
7.
________ is the separation of Wort from the spent grains during beer manufacturing
9.
Two popular beers from Netherlands are